5 from 1 vote

Knäck & Kola (Swedish Christmas Toffee)

TYPE : Swedish
Candy
YIELD : 100 pieces
CALORIES : 30 kcal
PREP TIME : 10 mins
COOK TIME : 45 mins
TOTAL TIME : 55 mins

INGREDIENTS :

Knäck

  • 1 cup (2.5 dl) heavy cream
  • 1 cup (2.5 dl) sugar
  • 1 cup (2.5 dl) dark syrup or Swedish ljus sirap
  • 1/2 cup (1 dl) chopped almonds
  • 2 tbsp butter

Kola

  • 1 stick (100 g) butter
  • 1 cup (2.5 dl) heavy cream
  • 1 cup (2.5 dl) sugar
  • 1/2 cup (1 dl) dark corn syrup or Swedish ljus sirap
  • 2 tsk vanilla sugar (or 1 tsp vanilla extract)
  • 2 tbsp Dutch process cocoa (optional, for chocolate flavor)

INSTRUCTIONS :

Knäck

  • Mix cream, sugar and syrup in a wide heavy-bottomed pot and boil until it reaches desired temperature.
  • Stir in butter and almonds, then pour into small paper candy cups, paper cones (add lollipop sticks) or onto a lined baking sheet.

Kola

  • Melt butter in a wide heavy-bottomed pot, then stir in cream, sugar and syrup. Boil until it reaches desired temperature.
  • Stir in vanilla and/or cocoa and transfer to a paper-lined pan.
  • When cool, cut into bite-sized pieces and wrap in paper or cellophane candy wrappers.

Temperatures

  • Soft: 250°F (120 – 125°C)
  • Chewy: 270°F (130 – 135°C)
  • Firm: 285°F (140 – 145°C)
  • Brittle: 300°F (150°C)
  • If you do not have a thermometer, test the consistency when the mixture is getting darker and thicker by dropping some caramel into a glass of cold water and try to press it into a ball with your fingers. If it remains firm, the caramel is ready to be poured.

NOTES :

Be careful when pouring the hot caramel so you don’t get burned.
The candy cups closest in size to those we use in Sweden are No.3 (0.8” x 3/4”).

Boil cream, sugar and syrup to desired temperature.

Stir in butter and almonds then pour into paper cups.

1 thought on “Knäck & Kola (Swedish Christmas Toffee)”

Leave a Comment

Your email address will not be published.

Recipe Rating